This Ricotta millefeuille is an absolutely wonderful dessert with a creamy ricotta filling and layers of crisp pastry. If you are looking for a spectacular dessert to serve to guests that is also easy to make, this will fit the fill perfectly.
To make the ricotta mille-feuille, you first bake three portions of puff pastry in the oven before layering them with a ricotta cheese mixture that contains powdered sugar, heavy cream, and chocolate chips. Dusted with powdered sugar before serving, it is an elegant dessert that has amazing contrasting flavors and texture.
What is Ricotta Millefeuille?
Ricotta millefeuille is inspired by millefeuille, which is a French dessert made with puff pastry and traditionally has a pastry cream filling. The dessert gets its name “a thousand layers” due to the lamination in the puff pastry dough which causes it to puff up and become flaky. However, the difference with this version is that instead of pastry cream, it has a ricotta and chocolate chip filling, similar to what you would find in cannoli.
Pro Tips
- Pricking the puff pastry all over before baking will help it bake evenly.
- You will know the puff pastry is sufficiently baked when it is golden and puffed up.
- If you find that the puff pastry pieces are unevenly sized after baking, you can use a knife to trim them.
- Gently fold the chocolate chips into the cream mixture so that you don’t deflate it.
Frequently Asked Questions
Can I Make Millefeuille Ahead?
Generally, it is best to enjoy millefeuille the day it is assembled or else the pastry might soften too much. However, you could bake the puff pastry and make the ricotta mixture up to a day ahead so they are ready when you want to assemble the dessert.
Can I Freeze Millefeuille?
While you technically could, it is best not to as the pastry will become soggy once thawed. However, you could freeze the baked puff pastry for future use if desired.
Can I Use Other Chocolate Chips?
It is best to use mini dark chocolate chips in this recipe as you will be able to pipe the cream easily due to their small nature. However, if you can’t find mini chocolate chips, you could replace them with chopped dark chocolate instead.
How to Store Ricotta Millefeuille
This ricotta millefeuille is best enjoyed as soon as it is made to ensure the pastry stays crispy. However, you could store the ricotta mixture in the fridge and the puff pastry layers in a sealed container at room temperature so they are on hand to assemble when you need them. They should stay fresh for up to 1 day.
Ingredients
How to Make Ricotta Millefeuille
In a large bowl, beat the ricotta with the powdered sugar and cream until thick.
Cut the puff pastry into three even-sized portions and prick them all over with a fork. Bake them in a 350 F (180 C) oven for 15 minutes or until golden. Allow them to cool completely.
To assemble, pipe the cream on one layer of puff pastry and spread it out with a spatula to smooth it out.
Trim the edges of the pastry with a knife so they are even.
Place another piece of puff pastry on top, pipe the cream on top, and spread it out so it is smooth.
In a large bowl, beat the ricotta with the powdered sugar and cream until thick.
Top it with the final piece of puff pastry and spread some of the cream mixture on the sides.
Gently fold in the chocolate chips.
Slice, serve, and enjoy!
To assemble, pipe the cream on one layer of puff pastry and spread it out with a spatula to smooth it out.
Place another piece of puff pastry on top, pipe the cream on top, and spread it out so it is smooth.
Top it with the final piece of puff pastry and spread some of the cream mixture on the sides.
Dust it with powdered sugar.
Slice, serve, and enjoy!
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